This recipe comes from Bergy, a wonderful home cook I first met at Recipezaar back in 2002. I have enjoyed many of her recipes over the years. Her recipes tend to go for simple techniques with big flavor. I follow the recipes she posts on Recipezazz these past few years.

I departed from Bergy’s recipe by serving this on flatbread, and adding peppers, tomatoes and cilantro.

The recipe really is quick to put together, and in some ways reminds me of Ekuri, an Indian scrambled egg dish that includes peppers and cilantro in the mix. While I have added that here, I do find it is preferable to leave them on top, since these eggs are so soft and creamy. I wouldn’t want to take the focus away from that.

I also serve this tucked into thepla, which is a type of spiced paratha that includes turmeric, ginger and methi, etc. You can easily use regular parathas or roti, or even or flour tortilla. Bergy suggests serving this on toast or bagels which works too. I can even imagine this as a burrito with a little white cheese added.

But in any case, I am sure you will enjoy, even if you have never tasted curry with eggs before. The flavors do go really well together, and linger on the palate like a breeze from an exotic land. Give them a try. Let me know how you like them!

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